New Member Here

[Guest guest]

Hi

Lynne - when they told you the symptoms you were suffering were

" normal " - what were the " normal " for? Doctors know so

little these days it is too easy for them to tell us that what we are suffering

is " normal " - but I guess THEY mean " normal " for our age.

For

some people after they have been taking synthetic thyroxine for a few years, it

often stops working anymore and they need something else. levothyroxine is a

mainly inactive hormone that has to convert to the active hormone T3 and it is

the T3 hormone that makes your body work. You need to get a full thyroid

function test to include TSH, Free T4 and Free T3 to see if you are converting

or not. Most NHS endocrinologists know little about armour, even though we are

trying to educate them, but the drug company reps have made sure that most

doctors believe it to be inferior to levothyroxine and that it was never

licensed in the UK because it had potency problems in the past. All this is

absolutely untrue. Go to our FILES and read the TPA-UK response to the British

Thyroid Association's statement on Armour Thyroid and T4/T3 combination

therapy. In that response, it gives you all the answers and facts. Natural

thyroid extract was the ONLY medication for all sufferers of hypothyroidism for

about 50 years and it had been used safely and effectively for all of that

time, but once the new levothyroxine was manufactured, natural extract fell out

of favour. It is a wonderful medication, but it makes no money, and Big Parma

pushes the synthetics.

There

is a lot of controversy in the medical profession about Armour Thyroid versus

levothyroxine alone, but the British Thyroid Association is doing everything it

can to boycott all T3 containing products. They refuse to listen to the facts.

Now they have involved the Royal College of Physicians and other endocrinology

organisations in their fight to finally put a stop to people getting it

prescribed within the NHS - and have written a new guideline about the diagnosing

and management of hypothyroidism, and made their views very clear about doctors

not prescribing it.

However,

there are some good doctors who will - so give this endocrinologist a go and

see what he thinks. You can buy Armour without prescription, but why should we

be forced to do this because the NHS won't listen to the facts.

Check

out the 'Associated Conditions' that go along with being hypothyroid on our web

site www.tpa-uk.org.uk as levothyroxine

can stop working if you have any of these. The chief one is adrenal fatigue -

another thing the NHS don't recognise. Also, look into systemic candidiasis.

Ask your GP to test your blood to see if you have low ferritin (stored iron),

low Vitamin D (a great possibility), low magnesium, zinc or copper. Any of

these if they are low will stop your replacement thyroid hormone from being

absorbed. You also need your sex hormones testing as it is well known that

sufferers with hypothyroidism can be oestrogen dominant. If this is the case,

using natural progesterone cream (Serenity is the best) will balance your

hormones, and the effect is quite startling.

luv -

Sheila

The point is I explained all of this to my GP, who sent me to a clinic at the

local hospital, but I was told that these are normal symptoms and nothing can

be done. I asked the endocrinologist about Armour therapy and was told it is

not available through the NHS and she really did not wish to discuss it at all,

rather think she would have liked to throw me out of the hospital there and

then, so bad was her attitude.

I have noticed from your list Sheila, that there is a Doctor not too far away

from me who does prescribe Armour so will be checking that out as soon as

possible. Thanks for the list.

Lynne

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[Guest guest]

Hi Lynne,

Welcome to the forum.

Sadly the only way to get Armour is to go private or self

treat- which is far from ideal. Why can't the docs see that a balanced

treatment of hypo does prevent symptoms and why only replace one hormone

when a healthy thyroid produces several. You may also like to see

http://www.progesterone.co.uk as progesterone promotes the use of

thyroid hormone, but oestrogen mops them up. Also will help with the

night sweats.

Subject: New Member here

Hello all,

Also, even though I had a total hysterectomy some ten or more years

ago, I am now suffering from menopausal symptoms, (Sweating profusely).

I had hormone replacement implants for the first two years, which

included testosterone, and after that did not suffer any symptoms for at

least a further 6 years.

The point is I explained all of this to my GP, who sent me to a clinic

at the local hospital, but I was told that these are normal symptoms and

nothing can be done. I asked the endocrinologist about Armour therapy

and was told it is not available through the NHS and she really did not

wish to discuss it at all, rather think she would have liked to throw me

out of the hospital there and then, so bad was her attitude.

Lynne

------------------------------------

TPA is not medically qualified. Consult with a qualified medical

practitioner before changing medication.

[Guest guest]

Armour is available through the NHS, you just have to find the right endo to

prescribe it.

Glynis

Sadly the only way to get Armour is to go private or self

> treat- which is far from ideal. Why can't the docs see that a balanced

treatment of hypo does prevent symptoms and why only replace one

hormone...........

>

...........nothing can be done. I asked the endocrinologist about Armour therapy

and was told it is not available through the NHS and she really did not wish to

discuss it at all, rather think she would have liked to throw me out of the

hospital there and then, so bad was her attitude.

>

> Lynne

[Guest guest]

how much Armour are you taking? Docs usually don't give enough anyway

b/c they treat to the TSH test. I think it's great to try enough

iodine and companion nutrients--you can take 50mg Iodoral all at once.

gracia

nwheeler53 wrote:

>

>

> Hi to all,

> I recently learned of taking Iodoral when a person has Hypothyroidism,

> so I started on 2 tablets in the morning and 2 tablets at noon.

>

> I was only on my Armour for 1 1/2 months so I decided to go off the

> Armour and just give the Iodoral a try.

>

> Any thoughts on my drastic move?

>

> After reading some of the Iodine postings:

>

> I read the posting with interest from concerning her aunt,

> yes, cancer has a mind of its own and its terrible to have to watch

> someone you love go through it.

>

> I then read the posting from Dr. Loretta Lanphier, excellent!

>

> Dr. Lanphier mentioned about the Budwig Diet, my friend is on that

> diet, the cottage cheese and Flax Seed Oil is a combination a person

> wouldn't think would help, but it obviously does.

>

> The Dr. also mentioned about the use of the Chi Machine and FIR Sauna,

> I have been using the Chi Machine and FIR Dome for almost 2 years,

> excellent machines for detoxing. The Chi Machine releases toxins from

> your lymphatic system and the FIR Dome gets the body at a temperature

> the cancer cells don't like.

>

> Another thing I know a bit about and I use on a daily basis is,

> Curcumin. My son's Golden Retriever developed lymphoma, I searched the

> internet for answers, came upon Dr. Mercola's site. I learned that a

> Dr. Aggarwal from the MD Cancer Center in Texas was testing

> Curcumin for cancer and other diseases, they said he was an expert in

> the field.

>

> I contacted Dr. Aggarwal by email and he indeed told us what to do for

> my son's Golden.

>

> My son also changed her diet and went all out trying to save her

> beloved pet, she was only 4 yrs. old, well she lasted a month longer

> than the vet had predicted without the use of radiation or chemo.

>

> I actually ordered the Curcumin right from a website run by his wife,

> she really has a heart to get the word out about Curcumin.

> Her site is www.indogen.net

> Hopefully it was alright for me to place that website address on this

> site.

>

> Finally, a book that Dr. Lanphier recommended " The Healing Power of a

> Christian Mind " , I also would highly recommend.

>

>

>

>

[Guest guest]

Hello nice to meet you I am glad you found this group. They have been really wonderfull and insightful for me. I just got rediagnosed last week myself and cannot offer much information except if you have not already done this google it lots of really good information comes up and what I did is asked for the results of my ct and started googling words that I did not know to try and get a better understanding of how serious my case was. I have read a lot of really horriable stories of what people have gone through with this thing and had scared myself just a wee bit. So unless you just don't like to know knowledge IS power. Hope this helps and keep in touch looks like we will be pretty well insync with this thing so maybe we can help each other out with the

info. Malerie Ace

From: igabd80 <igabd80@...>cholesteatoma Sent: Fri, November 6, 2009 4:47:30 PMSubject: New Member here

Hi All I have just been diagnosed with a cholesteatoma of the left ear. I am having a Ct scan next week, November 12th at Wessex Neurological Unit at Southampton General Hospital, UKI am a 54 year old male who is very confused and wary of my diagnosed "desease"Just looking for some reassurance and information from this specialist group.Thanks in anticipation Rankin SouthamptonUK

[Guest guest]

Welcome ,

What sent you to the doctor? Sounds like your doctor is doing the necessary steps to correctly diagnose you. You will probably like reading all of the post and will have lots of questions. It can get a little scary reading some information on the internet, however, I was 42 when diagnosed. . . surgery was successful and I am living a normal life.

From: igabd80 <igabd80@...>cholesteatoma Sent: Fri, November 6, 2009 6:47:30 PMSubject: New Member here

Hi All I have just been diagnosed with a cholesteatoma of the left ear. I am having a Ct scan next week, November 12th at Wessex Neurological Unit at Southampton General Hospital, UKI am a 54 year old male who is very confused and wary of my diagnosed "desease"Just looking for some reassurance and information from this specialist group.Thanks in anticipation Rankin SouthamptonUK

[Guest guest]

Hi

This website might scare you but equally it may help. ENT surgeon in the UK -

someone in this group actually goes to him

http://www.entkent.com/cholesteatoma.html

who has just posted recently had an MRI - you might want to ask about that

option as the CT Scan shows bone erosion but not extent of the c/toma. Often

surgeons can be surprised by their findings.

All the best

>

> Hi All

> I have just been diagnosed with a cholesteatoma of the left ear. I am having a

Ct scan next week, November 12th at Wessex Neurological Unit at Southampton

General Hospital, UK

> I am a 54 year old male who is very confused and wary of my diagnosed

" desease "

> Just looking for some reassurance and information from this specialist group.

> Thanks in anticipation

>

> Rankin

> Southampton

> UK

>

[Guest guest]

Hello , I know you were not writing to me but I found your article really enlightening. This guy knows how to lay it out for you eh? I found it very informative and thank you very much for posting it. I hope you are doing well. Malerie

From: <amandajlear@...>cholesteatoma Sent: Sat, November 7, 2009 12:37:15 PMSubject: Re: New Member here

Hi This website might scare you but equally it may help. ENT surgeon in the UK - someone in this group actually goes to himhttp://www.entkent. com/cholesteatom a.htmlwho has just posted recently had an MRI - you might want to ask about that option as the CT Scan shows bone erosion but not extent of the c/toma. Often surgeons can be surprised by their findings.All the best >> Hi All > I have just been diagnosed with a cholesteatoma of the left ear. I am having a Ct scan next week, November 12th at Wessex Neurological Unit at Southampton General Hospital, UK> I am a 54 year

old male who is very confused and wary of my diagnosed "desease"> Just looking for some reassurance and information from this specialist group..> Thanks in anticipation> > Rankin > Southampton> UK>

[Guest guest]

I recently became interested in the idea of fermenting vegetables, having heard

that raw saurkraut tastes much better than the canned stuff I had as a kid. (I

liked even that saurkraut.)

I'm an engineer, and I have some experience with microbes in medical and

industrial environments. I also make wine, so I'm familiar with yeast,

Oenococcus oeni, and a variety of " spoilage " bacteria.

I'm interested in both the probiotic and culinary use of fermented vegetables,

but I claim no expertise in either of those fields.

I started my first batch of saurkraut about 36 hours ago. I used 10 lbs of

cabbage, 6 Tablespoons of non-iodized salt and a few tablespoons of crushed red

pepper. (I like the hot stuff.) The kraut is packed into one of my primary

wine fermentors. Basically, it's just a food-grade plastic bucket (6 gal), with

a hole drilled in the lid for an air lock. The kraut is weighted with a dinner

plate and a one-gallon zip lock bag filled with water. I'm using the lid and

air lock. Haven't seen any bubbling yet.

[Guest guest]

Hi and welcome to the group,

I am new here too. I have been in the group about a month.

I started my very first kraut on Dec 22. Wow, your setup

sounds impressive. 6 gallons! I started much smaller,

using a 1.5 liter Pickl-It® jar. I am still waiting

to see if my first kraut comes out good, but if I get

the hang of this, I should probably get a bigger rig

too. Maybe a Harsch crock. We'll see. Anyway, best of

luck with your kraut, and let us know how it goes.

-Bompu

>

[...]

> I started my first batch of saurkraut about 36 hours ago.

[...] The kraut is packed into one of my primary wine fermentors. Basically,

it's just a food-grade plastic bucket (6 gal), with a hole drilled in the lid

for an air lock.

[/...]

[Guest guest]

Hello and welcome!

I had a background in wine and beer too, and tried some of my fermentation

tools and knowledge over the years. Some of them were very useful, esp. for

kefir beer, which comes out very much like a good lambic ale (only easier).

With kraut, I don't usually get much, if any, bubbling. It's not a yeast

ferment, and it's the yeast ferments IME that are giving the most bubbles.

I used a Harsch crock for a year or so, but it was basically too big and

heavy for me to deal with, and I had to decant it anyway. These days I just

use jars --- one quart or half gallon size, with weights. That way I can put

them in the fridge easily. I do a 2 to 7 day ferment at room temp, then

another month or three in the fridge. The long cold aging makes the best

taste I think.

If they don't start smelling like " kraut " after 3 days, it usually means: 1)

It's too cold 2) I used too much salt. The salt is easy to get wrong,

because the size of the salt crystals messes up the recipe. These days I

just taste the mix. It should taste just slightly salty, like a good soup.

More than that, and you get " salted cabbage " , which can taste good but it

doesn't ferment. When/if that happens, you can rinse the cabbage to make it

less salty and it should start the ferment.

On Fri, Jan 21, 2011 at 8:51 AM, davidharkness <davidharkness@...>wrote:

> I recently became interested in the idea of fermenting vegetables, having

> heard that raw saurkraut tastes much better than the canned stuff I had as a

> kid. (I liked even that saurkraut.)

>

> I'm an engineer, and I have some experience with microbes in medical and

> industrial environments. I also make wine, so I'm familiar with yeast,

> Oenococcus oeni, and a variety of " spoilage " bacteria.

>

> I'm interested in both the probiotic and culinary use of fermented

> vegetables, but I claim no expertise in either of those fields.

>

> I started my first batch of saurkraut about 36 hours ago. I used 10 lbs of

> cabbage, 6 Tablespoons of non-iodized salt and a few tablespoons of crushed

> red pepper. (I like the hot stuff.) The kraut is packed into one of my

> primary wine fermentors. Basically, it's just a food-grade plastic bucket (6

> gal), with a hole drilled in the lid for an air lock. The kraut is weighted

> with a dinner plate and a one-gallon zip lock bag filled with water. I'm

> using the lid and air lock. Haven't seen any bubbling yet.

>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Hi ,

Thanks for that tip. I guess I shouldn't worry

about the no bubbling. But that brings up an interesting

question... if there's no bubbling, then why did I

spend the money on this fancy jar with the air-lock.

Heehee. Kathleen commented that any jar will do.

So maybe I will try a batch in a 1 qt ball jar.

Answering , no I have not tried it yet, but

I did crack open the lid and smell it today.

It was not foul or nasty, and it smelled like

kraut, so I guess I have the right kind of ferment

going on in there. Maybe I will taste it tomorrow.

Also I have noticed several posts where people

mention using vinegar in the brine. Question:

do you use any particular vinegar? Usually, the

only vinegar I buy is Bragg's raw unfiltered ACV.

Would that be okay?

Reading various sources, books, websites, etc, I see

some folks use just salt, some use whey, some use

vinegar, and some use kraut brine from a previous

batch. Do these all work just as good? Can they be

mixed? And is the idea just to make sure you get the

right micro-organisms? Any thoughts?

-Bompu

--- In nutrition ,

[Guest guest]

>

> I thought about getting the Harsch crock, but decided to try the wine making

equipment instead. It's not be as romantic as a big ceramic crock, but I can't

think of any reason why it wouldn't work just as well, and it's much less

expensive.

,

A friend of mine (coincidentally, also named !) has been using this kind of

setup (I believe that he hand-drilled his lid though rather than buying the

drilled-and-grommeted one) for years to make lactofermented sodas and massive

amounts of kraut, which he decants to half-gallon jars. He's considered

something of a kraut guru in our local WAPF crowd, so I'd say you're on the

right track. ;-)

Pam in Dover, NH

[Guest guest]

You could also go to a nearby restaurant and get one of their food grade buckets

they are getting rid of for free. They come in all sizes and with all different

types of lids. They make great buckets for container gardening as well.

I'm with the others, I just use glass jars as it is easier to move and store. I

do like using a gallon jar and not filling it too high. That way I don't have

to even think about the liquid rising.

Also, I was taught to make sauerkraut by my russian mother-in-law and

posted a video a while back from how2heros.com on how to make it which is very

similar. I do use the 2% salt rule and it works well for me. I also shred it,

add salt and let it sit for a few hours to wilt. Then I work it with my hands

for several minutes to draw the water out, put it in the jar, find some sort of

weight which is usually a smaller jar filled with water. I usually sit it out

for about 3 days before putting it in the fridge. Turns out great.

> > >

> > [...]

> >

> > > I started my first batch of saurkraut about 36 hours ago.

> > [...] The kraut is packed into one of my primary wine fermentors.

> > Basically, it's just a food-grade plastic bucket (6 gal), with a hole

> > drilled in the lid for an air lock.

> > [/...]

> >

> >

> >

>

>

>

> --

> Regards,

> Harkness

>

>

>

[Guest guest]

Thanks for all the responses.

I may have used too much salt. I weighed the cabbage but not the salt. The

recipe I found said 3 tablespoons of salt per 5 lbs. of cabbage, but I can

see that grain size could make a difference. The salt I used was

non-iodized with the consistency of normal table salt. That would be more

NaCl than, say 3 tablespoons of rock salt. I suppose that " sea salt " will

have at least trace amounts of other minerals, so the total amount of NaCl

would be a little less. (I've always been a little skeptical about the " sea

salt " label. Supposedly " ordinary " salt is mined from deposits from ancient

seas, so isn't it " sea salt " as well?) The taste may be slightly saltier

than a good soup, but it's not unpleasant or overpowering. The total cost

of ingredients for this batch was about $3.50, so I'm not worried about

losing it. I'll just wait and see how it goes.

Good idea about finding used food grade buckets at restaurants, bakeries

etc. I thought about doing that with my wine, but was concerned that a

bucket that contained, say pickle slices, might affect the taste of the

wine. That wouldn't be much a concern with making saurkraut. Just make

sure not to use non-food grade buckets like you might find at Lowes or Home

Depot.

By the way, I wasn't endorsing that online wine making store. They

look legitimate, but I have never actually purchased anything from them. (I

use a local homebrew shop.) I just posted the links to show what I was

talking about.

I didn't expect as much CO2 as in yeast fermentation, but I expected to see

some positive pressure in the bucket. So far, I haven't seen any. In fact

the pressure in the bucket is slightly negative. A cold front come through

here yesterday--maybe that caused an increase in barometric pressure? Or,

maybe the kraut is absorbing the oxygen in the space above the kraut,

causing the pressure inside to drop?

I'm in Texas (hot summers, mild winters). Temperatures inside our house are

usually 69 to 70 F in the winter and 75 to 80F in the summer.

On Sat, Jan 22, 2011 at 8:24 AM, Suzy <moonlion@...> wrote:

>

>

> You could also go to a nearby restaurant and get one of their food grade

> buckets they are getting rid of for free. They come in all sizes and with

> all different types of lids. They make great buckets for container gardening

> as well.

>

> I'm with the others, I just use glass jars as it is easier to move and

> store. I do like using a gallon jar and not filling it too high. That way I

> don't have to even think about the liquid rising.

>

> Also, I was taught to make sauerkraut by my russian mother-in-law and

> posted a video a while back from how2heros.com on how to make it

> which is very similar. I do use the 2% salt rule and it works well for me. I

> also shred it, add salt and let it sit for a few hours to wilt. Then I work

> it with my hands for several minutes to draw the water out, put it in the

> jar, find some sort of weight which is usually a smaller jar filled with

> water. I usually sit it out for about 3 days before putting it in the

> fridge. Turns out great.

>

>

> > > >

> > > [...]

> > >

> > > > I started my first batch of saurkraut about 36 hours ago.

> > > [...] The kraut is packed into one of my primary wine fermentors.

> > > Basically, it's just a food-grade plastic bucket (6 gal), with a hole

> > > drilled in the lid for an air lock.

> > > [/...]

> > >

> > >

> > >

> >

> >

> >

> > --

> > Regards,

> > Harkness

>

> >

> >

> >

[Guest guest]

Hi Suzy,

I see that I have been misspelling sauerkraut. I went to the how2heros web

site, but didn't find that particular video on making sauerkraut. I did

find another one that was pretty good:

http://how2heroes.com/videos/sides/sauerkraut. The same guy does one on

kimchi: http://how2heroes.com/videos/soups-sauces/kimchi.

When I was in the Army (many moons ago), I was stationed at Ft. Hood,

Texas. There was a large population of Koreans there as a result of GIs

marrying Koreans and moving back to the states. Anyway, I would see these

gallons jars full of " rotting " cabbage sitting on front porches, and was

told it was " kimchi. " Like most Americans, I was disgusted at the thought

of allowing food to " rot " before eating it. Of course, even Americans have

some exposure to cultured foods: cheese, sour cream, vinegar, & etc. But,

most Americans are disconnected from the processes used to make these

things, and most Americans associate microbes with disease.

I spent a couple of years in Asia in the 90s (long after getting out of the

Army), and was exposed to many interesting foods not seen in US. I spent a

few weeks in Korea where I finally worked up the nerve to try the " rotted "

cabbage, kimchi; and I loved it! Kimchi will be my next experiment (after,

I'm satisfied that I know how to make sauerkraut.)

On Sat, Jan 22, 2011 at 8:24 AM, Suzy <moonlion@...> wrote:

>

>

> You could also go to a nearby restaurant and get one of their food grade

> buckets they are getting rid of for free. They come in all sizes and with

> all different types of lids. They make great buckets for container gardening

> as well.

>

> I'm with the others, I just use glass jars as it is easier to move and

> store. I do like using a gallon jar and not filling it too high. That way I

> don't have to even think about the liquid rising.

>

> Also, I was taught to make sauerkraut by my russian mother-in-law and

> posted a video a while back from how2heros.com on how to make it

> which is very similar. I do use the 2% salt rule and it works well for me. I

> also shred it, add salt and let it sit for a few hours to wilt. Then I work

> it with my hands for several minutes to draw the water out, put it in the

> jar, find some sort of weight which is usually a smaller jar filled with

> water. I usually sit it out for about 3 days before putting it in the

> fridge. Turns out great.

>

>

> > > >

> > > [...]

> > >

> > > > I started my first batch of saurkraut about 36 hours ago.

> > > [...] The kraut is packed into one of my primary wine fermentors.

> > > Basically, it's just a food-grade plastic bucket (6 gal), with a hole

> > > drilled in the lid for an air lock.

> > > [/...]

> > >

> > >

> > >

> >

> >

> >

> > --

> > Regards,

> > Harkness

>

> >

> >

> >

[Guest guest]

Check out stopthethyroidmaddness.com. It has very beneficial info on thyroid

issues.

>

> I was diagnosed by my doc with hypothyroidism and put on levothyroxine 25 mg

Oct 2010. Two months ago the same doc observed my blood pressure (BP) was high

and suggested BP med. I will turn 57 this July and have always been active and

fit and never had high blood pressure (although my weight got a bit away from me

past two years between being depressed as small business owner in slow economy

and partner leaving). Anyway, I refused blood pressure med and eliminated

coffee and any alcohol from my diet but that did not lower BP. Three weeks ago

I started the HCG diet and have dropped 15 pounds of body fat (10 days to go on

that diet if I don't extend weight loss period longer). After two weeks on HCG

diet BP was still high and I finally realized it must be the levothyroxine

causing high BP. I stopped taking levothyroxine and blood pressure was within

normal range within two days. Only problem is I have no energy and cannot

concentrate without the thyroid med (and I have to follow through on my HCG

diet). I have mail ordered some iodoral that will arrive later this week.

>

> Since stopping the thyroid med I've been taking a 125mcg per drop iodine

liquid (taking 1/2 teaspoon twice a day and I estimate that's about 15mg). A few

days of this iodine did not give me any energy. Out of desperation yesterday I

went to the health food store and bought Standard Process Thytrophin PMG (109mg

of proprietary blend of magnesium citrate and bovine thyroid PMG). Taking one

tablet 3 times a day and experienced an immediate benefit of being able to focus

my mind with improvement in energy. My instinct is to postpone doing the high

dosage iodoral until I finish the HCG diet. I am trying to figure out the best

thing to do to regain some energy in the meantime (the classic low thyroid

symptoms are hell especially since I have lots of tasks and chores to accomplish

near term). I'm forced to do this on my own because of lack of finances

otherwise and I'm glad to find this group. Any helpful comments are

appreciated.

>